Valfleuri Spaghetti Fins
Valfleuri Spaghetti Fins: long dry pasta with a round cross-section by Valfleuri (Valfleuri Pâtes d'Alsace range); ingredients: superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina.
Valfleuri Spaghetti Fins is long dry pasta with a round cross-section made by the French brand Valfleuri. The product belongs to the Valfleuri Pâtes d'Alsace range.
Ingredients: superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina. Cooking time according to the official site: 7 minutes. Pack sizes: 250 g. Protein: 15 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina |
|---|---|
| Duration | 7 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Valfleuri Pâtes d'Alsace |
How it connects to Pasta
Valfleuri Spaghetti Fins → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Valfleuri Pâtes d'Alsace, Spaghetti
Frequently asked questions
How long do you cook Valfleuri Spaghetti Fins?
7 minutes, according to the official Valfleuri website.
What are the ingredients of Valfleuri Spaghetti Fins?
Superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
Valfleuri Spaghetti Épais · Valfleuri Spaghettini · Valfleuri Serpentini · Valfleuri Coquilles · Valfleuri Nids 10mm · Valfleuri Nids 5mm